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Thanksgiving: Corn Chowder in Miniature Pumpkin Shells

Source of Recipe


Zucchini, Pumpkins and Squash






List of Ingredients



• 4 mini-pumpkins or Carnival, Sweet Dumpling or acorn squashes (3/4 to 1-1/4 lbs. each)
  
• 1 slice bacon, diced
  
• 1/4 cup finely chopped onion
  
• 1 Tbsp all-purpose flour
  
• 1/2 tsp chili powder
  
• 1 cup chicken broth
  
• Boiling water
  
• 1 cup corn kernels
  
• 3/4 cup milk
  
• Flat-leaf parsley leaves, for garnish (optional)
  






Instructions



1. With a small, sharp knife, cut wide tops out of the pumpkins to make bowl-shaped shells. Scrape out and discard seeds and stringy pulp. Trim all but 1/4-inch of meat from tops. Using a knife and soup spoon, cut and scrape out some of the pumpkin meat, leaving a 3/8-inch-thick shell. (Shells should have about a 3/4-cup capacity.) Chop the pumpkin meat and set aside.
   
   
2. Saute the bacon in a saucepan for 3 minutes, or until crisp. Remove the bacon and set aside. Add the onion and chopped pumpkin meat to the saucepan. Saute over medium heat until tender, about 10 minutes. Stir in the flour and chili powder, then the chicken broth. Cook for 5 minutes more, or until the pumpkin is very soft.
   
   
3. Meanwhile, pour boiling water into the pumpkin shells to warm them.
   
   
4. Mash the pumpkin mixture with a fork to a coarse puree. Add the corn and milk. Continue to cook until the chowder is thoroughly heated.
   
   
5. Empty and dry the pumpkin shells. Fill with the chowder. Sprinkle the bacon on top and garnish with parsley, if desired. Serve at once.
   
   Makes 4 servings.